The Menu Museum

An archive of historical restaurant menus from the New York Public Library.

16,525 menus
64,352 scanned pages
1851–2008

Scans and transcription data from the New York Public Library’s What’s on the Menu? project.

Not affiliated with NYPL.

Uncatalogued scans

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Hotel Colonial

Nassau, N.P · February 4, 1901

On this menu 54 dishes

OYSTERS ON HALF SHELL
Coffee
Consomme Vermicelli
Radishes
Olives
Celery
Ox-joint a la Chipolate
Pickled mangoes
Spiced Pickles
Russian Cavier on Toast
Fillet of Sole, Joinville
Pommes Claro
Tomatoes
Boiled Fresh Beef Tongue, Sauce Romaine
Lamb, mint sauce
Filet de Boeuf Piqué aux Champignons
Rissole of Green Turtle, a la Pompadour
Chicken saute a la chasseur
Banna Fritters, Glace au Marasquin
Rib of Beef au Jus
Lettuce, Tomato Salad
Goose, Apple Sauce
Roman Punch
Boiled and Mashed Potatoes
Terrine de foie gras
Dates
Mashed yellow turnips
Peas
Gateau Mazarin
Nassau String Beans
ROQUEFORT CHEESE
AMERICAN CHEESE
Pine-apple and Philadelphia Cream Cheese
New beets
Rice
Cocoanut Pudding, Maraschino Sauce
APRICOT PIE
Oranges
Gelee au Kirsch
ASSORTED CAKE
SALTINES
Graham Crackers
Water Crackers
Raisins
Chocolate cream puffs
Gimblette, Normande
Bananas
MIXED NUTS
Croquettes, Parisienne
Vanilla ice cream
Sappodillas
Apples
Watermelon
Orange Custard Pie